Eggplant “Meat”balls

Eggplant “Meat”balls




1 T olive oil

2 small eggplants, unpeeled, finely chopped into tiny pieces

1/4 C water

1/4 t salt

1/4 t pepper

1 T garlic powder

2 T chopped basil

1 T parsley

1 1/2 C Italian seasoned breadcrumbs

1 large egg

1 C mozzarella cheese, shredded

1 jar (about 2 cups) of your favorite tomato sauce



  1.  Preheat oven to 375 degrees.
  2. Heat olive oil in skillet on medium heat.
  3. Once oil is hot, add eggplant and water.
  4. Season eggplant with salt, pepper, garlic, basil, and parsley.
  5. Cook for about 10 minutes, or until well mixed and tender.


6. In a medium mixing bowl, mix breadcrumbs, egg, and mozzarella cheese.

7.  Add eggplant mixture to breadcrumb mixture and stir until breadcrumbs become moist.


8.  Use a spoon (or your hands!) to form 2 inch balls.  Place on greased baking sheet.


9.  Bake in oven for 15 minutes, or until golden.

10.  Mix in with your favorite tomato sauce.  I used my own homemade sauce.


11.  Serve with pasta and enjoy!  Don’t forget a little parmesan cheese to top it off.

*Note:  The eggplant meatballs soaked up a lot of the sauce.  You may wish to add more sauce if you prefer.



I used a Chop Wizard to slice up my eggplant.

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